Chicken Cutlets with Parmigiana Sauce
Chicken parmigiana, endearingly referred to as chicken parm or chicken parmesan, could be the most recognized and sought-after Italian-American dish in the New York metropolitan region. Who can say no to chicken cutlets that are perfectly fried, covered in tomato sauce, and garnished with gooey mozzarella and generous amounts of Parmigiano Reggiano cheese?
While growing up on Long Island, I felt fortunate to discover chicken parmigiana at any food venue: restaurants, delis, pizzerias, and diners all offered their takes, and each Italian-American nonna appeared to have her own recipe too.
I recently learned that chicken alla parmigiana is a cherished pub dish in Australia referred to as "parma" or "parmi."
This meal isn’t present in Italy but was probably influenced by the Italian parmigiana di melanzane, commonly referred to as eggplant parm.
In the US, chicken parmesan is typically accompanied by a side of marinara pasta but also pairs well with garlic sautéed broccoli rabe.
Ingredients for the recipe
All components for this recipe are displayed in the image below, and helpful notes are included in this bullet-point list for your assistance.
Poultry. Chicken parm is best made with thinly sliced chicken cutlets.
Flour, eggs, and breadcrumbs. These form the layer on the chicken cutlets.
Olive oil. For pan-frying the cutlets. Vegetable oil can also be utilized.
Tomato sauce. We prepare a basic homemade marinara with plum tomatoes, garlic, and olive oil to cover the chicken.
Mozzarella. Whole milk block mozzarella is ideal for chicken parmesan.
Parmesan cheese. Finely shredded for garnishing the chicken.
How to prepare the sauce
Please be aware that this recipe utilizes a marinara that takes 15 minutes to prepare. You can use your personal sauce or a commercially available sauce.
Chop or finely cut 5 cloves of garlic. If you desire additional garlic, feel free!
Manually crush 1 28-ounce can of whole plum tomatoes. You can also blend them in a blender briefly.
Warm a large skillet over medium-low heat for 2 minutes, then pour in 1/4 cup of olive oil. Incorporate the garlic and sauté until it turns a light golden color (approximately 2-3 minutes).
Incorporate the crushed tomatoes and allow the sauce to reach a light simmer. Allow the sauce to simmer for 10 minutes, then sample and modify the salt and pepper if necessary. If you enjoy dried oregano or fresh basil, you can include it now, though it is not required. Take the sauce off the heat, put it aside, and proceed with the chicken preparation steps below.
How to prepare the chicken cutlets
Caution: This recipe utilizes our chicken cutlet method. If you already have prepared cutlets or bought ones, just omit this section.
Pound chicken cutlets that are thinly sliced to a thickness of 1/4″ to 1/2″. In a shallow bowl, combine 1 cup of all-purpose flour with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a separate bowl, mix 3 large beaten eggs, and in another bowl, combine 1 1/2 cups of Italian seasoned breadcrumbs.
Coat the chicken cutlets in the seasoned flour and lightly shake to eliminate the surplus.
Dip the floured cut into the beaten egg mixture and allow any extra to drip off.
Dredge the cutlet in the breadcrumbs on each side, then set the cutlet on a baking sheet lined with parchment paper and continue this for all the other cutlets.
Warm a sturdy skillet containing at least 1″ of olive oil or vegetable oil. A Dutch oven or cast iron pot works best. When the oil attains a temperature of 350-370°F, start frying the cutlets by carefully lowering them into the oil.
Cook in small groups to prevent crowding the cutlets and facilitate easy turning.
Fry the cutlets for 3 minutes on each side.
Take out the cutlets and set them on paper towels or a wire rack.
How to put together the chicken parm
Note: Chicken parmigiana can be made with sauce underneath as illustrated below or with the sauce only on top of the chicken cutlets to maintain their crispiness, as shown in this chicken parmigiana YouTube video. The decision is up to you!
Set the oven temperature to 400°F. If you choose to make your chicken parmesan with sauce, start by pouring marinara sauce into the bottom of a baking dish or oven-safe pan.
I utilized a cast iron skillet for the images below, yet a baking or casserole dish would be more suitable. Shred 1 1/2 cups of mozzarella cheese and 1/2 cup of Parmigiano Reggiano cheese and put them aside.
Place the chicken cutlets in the pan and pour on sufficient sauce to cover every piece.
Sprinkle the grated mozzarella cheese over the chicken cutlets.
Sprinkle approximately half of the parmesan cheese over the top and put it in the oven. The cooking duration will change based on the condition of your cutlets.
If you prepared the cutlets earlier or purchased them from the store, they might be cold if stored in the refrigerator.
If they are chilly, they will require baking for 12-15 minutes to warm them up. If the cutlets have just been fried and are still warm, they will only require about 5 minutes in the oven. When they are hot, activate the broiler and broil them for 30-60 seconds to melt and lightly toast the cheese.
Make sure to monitor them closely to prevent burning. Take it out of the oven and add the leftover parmesan on top. Accompany with additional sauce on the side and relish!
Key advice
Condiment. Some people enjoy crispy chicken parm, while others prefer it saucy. Condiment. For a crispier chicken parm, think about arranging the cutlets on a baking sheet and covering them with sauce instead of putting sauce at the base of the pan. You may also provide sauce on the side for those who desire extra.
Heroes with chicken parm. For a delicious sandwich, hero, hoagie, or sub, pile on the sauce because the bread will absorb some of it. Place the cutlets and cheese on the bread and bake until the cheese is melted, akin to the technique in my meatball parm hero recipe.
Choose to make it at home. You can prepare chicken parmigiana with store-bought cutlets and jarred marinara; I opt for homemade cutlets and marinara as described above for a delicious chicken parm.
Additional Italian-American recipes
If you’re a fan of chicken parm, I believe you’ll like these other fantastic Italian-American dishes!
Sausage and peppers – the traditional festival dish of Italian-Americans!
Milanese chicken – crunchy cutlets topped with tomatoes, mozzarella, and basil.
Chicken Francese – delicate cutlets in a rich lemon white wine sauce.
I believe you'll enjoy chicken eggplant parm, which merges both classic dishes into a single meal!
Fixings
- 3/4 cup breadcrumbs
- 1/2 cup Parmesan cheddar partitioned
- 1 tbsp new parsley slashed
- 2 tsp Italian flavoring
- 1/4 tsp dark pepper
- 1 lb chicken bosom 1/4-inch thick
- 1/2 cup flour
- 2 eggs marginally beaten
- 2 tbsp olive oil
- 2 tbsp margarine
- 1 container Francesco Rinaldi Original Recipe Pasta Sauce
- 8 oz mozzarella cheddar cut
Guidelines
Preheat broiler to 350°F Coconut-shrimp-with-sweet-and-sour-sauce.
In shallow dish, join breadcrumbs, ½ Parmesan cheddar, parsley, Italian flavoring and pepper. Put away.
Cover every cutlet with flour; plunge in beaten eggs and coat with breadcrumb/cheddar blend.
In enormous skillet, heat oil and margarine over medications. heat. Fry cutlets until brilliant, ~6-7 minutes.Spicy-egg-and-white-bean-gluten-free.
Spread ½ cup pasta sauce in ungreased 13 x 9" baking dish. Organize chicken over sauce. Layer with extra sauce.
Heat for 15-20 minutes. Eliminate from broiler and top with cut mozzarella and remaining Parmesan. Prepare 5 extra minutes. Serve right away. Refrigerate extras. Cool. Appreciate it!!Rustic-potato-leek-soup.
Chicken Cutlets with Parmigiana Sauce Video :
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